The fernlike aromatic leaves are used to flavour many Scandinavian foods such as gravlax and other fish dishes, baby potatoes, borscht and other soups, pickles, sauces and mustard. Dill leaves are best when used fresh, and the seeds can be used in pickling or stews
How To Grow
Directly into garden beds or in pots. Sow seeds 5mm (1/4in) deep. Cover lightly with fine soil. Firm gently and keep moist. Thin as necessary, spacing 20cm (8 in) apart.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Scandinavian Salmon Chowder
- 1/2 cup each chopped celery, peas (fresh or frozen) and onion
- 1 garlic clove, minced
- 3 tablespoons butter
- 400ml chicken broth
- 1 cup uncooked diced peeled potatoes
- 1 cup diced carrots
- 1 ½ teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dill leaves
- 2 cups thickened cream
- 2 cups salmon pieces
- In a large saucepan, sauté celery, onion and garlic in butter until the vegetables are tender. Add broth, potatoes, peas carrots, salt and pepper. Bring to a boil.
- Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in cream, dill and salmon. Simmer for 20 minutes before serving.